Greek Yogurt Cheesecake Tart

Crust

Set a 9” removable bottom tart pan on a baking sheet or pan and set the oven to preheat to 350° F (176° C). No greasing is necessary.

Add the all-purpose flour, whole wheat flour if using, granulated sugar, and salt to the bowl of a mixer. Attach the paddle and switch the mixer to stir/low then add cubes of butter at a time. Mix the ingredients together for 3 minutes after all the butter is in.

Switch the mixer to medium/just below medium and blend for 2 minutes. The dough will be grainy, loose, and dry but this is correct.

Dump the mixer bowl contents into the tart pan and gently but firmly press the dough into the sides of the pan about 1/4” thick, give or take. Slightly more is fine. Spread the remaining dough evenly around the bottom and press flat and level.

Place the sheet with the tart pan on it into the oven and bake for around 15 minutes. The crust will appear half baked, slightly cracked, with just a hint of golden color.

Place on a cooling rack, wash out the bowl, then make the filling.

Filling, Assembly, and Baking

In the mixer bowl, add the yogurt and sugar then stir for a minute or two to mix well.

Scrape the bowl and add the remaining ingredients, the eggs, vanilla, and lemon zest if using, increase the mixer speed to low and combine everything until velvety smooth. Turn off the mixer and stir by hand with a spatula to ensure everything is thoroughly combined.

Pour the filling into the baked crust, lightly tap the pan once or twice on the counter to level the filling a bit, then bake for 35-40 minutes. The cheesecake will be just set, the edges puffy.

Cool on a cooling rack for 1-2 hours then place the tart pan in the refrigerator to cool and set completely for a minimum 4 hours.

Top as desired and serve chilled.